Jul 4, 2012

At the Robert Morris Inn in Oxford, Md., "people come from all over to eat these," says chef-owner Mark Salter. The dressing can be made a day in advance, covered and refrigerated. Bring it to room temperature before using.

Directions

For the dressing: Heat the sugar in a small stainless-steel saucepan over low heat until the sugar has melted. Add the grapefruit juice, stir to combine and increase the heat to medium-high. When the mixture begins to boil, reduce the heat to maintain a steady, low boil and cook until the liquid has reduced to 1/2 cup. Remove the saucepan from the heat, whisk in the honey, lime juice and grapeseed oil, and season lightly with salt and pepper. The yield about 1/2 cup.

For the spring roll: Use a sharp knife to slice the bok choy into thin shreds. Bring an inch of water to a boil over medium heat in a medium saucepan with a lid; add a pinch of salt and set a steamer basket into the saucepan. Transfer the bok choy to the basket, cover the saucepan and steam for 2 to 3 minutes, until the bok choy is tender. Remove the steamer basket from the pan and transfer the bok choy to a large mixing bowl.

Add a cup or so of water to the saucepan and bring it to a boil. Add the scallions and cook for 30 seconds, then pour them into a colander to drain. When they are cool enough to handle, squeeze out most of the water and add them to the bowl with the bok choy.

Add the crabmeat, ginger, cilantro and lime juice to the bowl. Season with salt and pepper to taste. Toss gently to combine.

Pour the oil into a medium pot with tall sides, to a depth of about 3 inches, and heat over medium-high heat. You're looking to reach an oil temperature of 350 degrees, so adjust the heat as needed. Line a large plate with several layers of paper towels.

Place an egg roll wrapper on a work surface. Use one-quarter of the crab mixture and follow the manufacturer's directions to fill and roll the wrapper, using the beaten egg yolk to seal it. Repeat to fill the remaining three wrappers.

When the oil is ready, use tongs to lower 1 or 2 egg rolls at a time into the oil. Fry for 3 to 4 minutes, using the tongs to turn the rolls to fry them to a uniform golden brown. Use the tongs to transfer the egg rolls to the paper towels to drain. Repeat with the remaining egg rolls.

For assembly: Peel and pit the avocado. Cut the flesh into 12 wedges. Arrange 3 avocado segments and 3 grapefruit segments on the edges of each plate and sprinkle with the toasted almonds. Toss the mesclun in a mixing bowl with enough of the dressing to lightly coat the leaves, then arrange the greens in a pile in the middle of each plate.

Cut each spring roll in half on the diagonal and arrange on the greens. Drizzle each plate with more pink grapefruit dressing, and serve.

NOTES: To section a grapefruit, use a large knife to slice off both ends of the fruit. Stand the fruit on end and slice downward along the curve of the fruit, cutting away both the peel and pith while leaving as much of the flesh as possible. Using a paring knife, cut between the sections to detach each section of fruit from its surrounding membrane.

To toast sliced almonds, cook them in a heavy dry skillet (preferably cast-iron) over medium-high heat, stirring constantly, for 2 to 3 minutes, until they are lightly browned and begin to smell toasty. Watch carefully; nuts can burn quickly. Transfer to a dish to cool.

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Recipe Source

Adapted from a recipe by Mark Salter, chef-owner of the Robert Morris Inn in Oxford, Md.